(A Christian Goan rich creamy turmeric gravy made with coconut. Goans normally used coconut oil for the food preparations. Coconut groves were there aplenty and oil was made by grinding the dried ‘copra’ at home and then taking it to the oil mill. The oil extracted was done by traditional oil millers who used the bullock drawn wooden grinder before mechanization took place. However the less affluent people used the cheaper groundnut oil in their preparations)
|Cauliflower (medium size)||1 no|
|Green chillies||2 nos|
|Salt/Sugar to taste||50 gms|
|(*) Cumin||1 teaspoon|
|(*) Turmeric powder||½ teaspoon|
|(*) Coriander seeds||1 Tablespoon|
|(*) Garlic||3 flakes|
|(*) Coconut||1 no|
Step 1: Cut the ladyfingers into 1” pieces (roundels) and cauliflower (medium size) into medium size florets. Grate coconut. Slice onions. Chop tomatoes and green chilies.
Step 2: Grind (*) with water to extract thick and thin juice.
Step 3: Heat oil, add sliced onions and fry. Then add the tomatoes and chilies. Add the vegetables (ladyfinger and cauliflower) and the thin juice of the coconut and cook, bring to the boil. Now add the thick coconut juice. Check for seasoning and simmer till done.
Serve with boiled rice.